I had a dream the other night that I was cooking chili on a relaxing football sunday afternoon. When I woke up, I thought about how I could ramp up the protein while keeping the carbs & fat low, and this is the recipe I came up with. Hope you enjoy it :)
2 pounds ground turkey
2 cooked, leftover bonesless chicken breasts, chopped in 1/2" cubes
1 cup mashed pinto beans
1 cup whole pinto beans
1 cup kidney beans
1 large onion
2 garlic cloves
2 large cans of chopped tomatoes
1 small can roasted green chiles
salt & pepper
fresh cilantro and cotijo cheese optional
1. Spray a little non-stick spray in your pot and put the heat on medium. Chop the onion and put in the pot. Crush the garlic and add a few minutes later. Stir occasionally until lightly browned.
2.Add 1 TBSP cumin, 2 TBSP chili powder, 1/2 TBSP coriander, 1/2 TBSP onion powder, 1 tsp tumeric to the onions and stir. Continue to saute for a couple more minutes to heat up the spices. Take off the heat.
3. In a separate pan, spray a little non stick spray and turn the heat to medium high. Add the ground turkey and begin to brown it.
4. Once browned, add 1 TBSP cumin, 2 TBSP chili powder, 1/2 TBSP coriander, 1/2 TBSP onion powder, 1 tsp tumeric to the meat and continue to saute for a couple of minutes to heat up the spices. Add the chopped chicken and chiles, mix together, and take off heat.
5. Add the canned tomatoes and mashed beans to the veggie mix. With a hand blender on lowest setting, lightly puree until smooth with some texture remaining.
6. Add the meat and whole beans to the veggie mix. Add salt & pepper and agave nectar to taste. Simmer on low heat for an hour.
If you serve over 1/2 cup of cooked rice or corn, the beans complete the protein. I sprinkled a little cotijo cheese and fresh chopped cilantro on top of each bowl. It can be kept in the fridge for a week and will also freeze nicely. Enjoy!